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Vinegar from Northern China
Two 6th-century Qimin Yaoshu vinegars. For divine vinegar, warm huangzheng starter and steamed wheat bran are soaked with just enough water, pressed like wine on the third day, and the liquid is left in a large jar for a month. The flatbread vinegar is fed small baked flatbreads four or five times until the bubbling stops.
| Huangzheng (黃蒸), steamed dry1 hu (斛) | [qmys-ws] |
| Wheat bran (䴸), thoroughly steamed3 hu | Mixed with the huangzheng while both are still warm[qmys-ws] |
| Water | Only enough to soak the mix through; too much makes thin vinegar[qmys-ws] |
| Stand-in when there is no huangzheng or bran1 dan wheat yi and 3 hu cooked foxtail millet (1 hu in the Siku edition) | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (huangzheng or wheat yi) |
Total time across the recorded steps: 30 days
What changes: Huangzheng and wheat bran are steamed
The text has 1 hu of huangzheng steamed dry and 3 hu of bran steamed through [qmys-ws]. Output: steamed huangzheng and bran.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Two 6th-century Qimin Yaoshu vinegars. For divine vinegar, warm huangzheng starter and steamed wheat bran are soaked with just enough water, pressed like wine on the third day, and the liquid is left in a large jar for a month. The flatbread vinegar is fed small baked flatbreads four or five times until the bubbling stops. Made in 4 steps over 30 days. The longest step, sour the clear liquid in a large jar for a month, takes 30 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 30 daysReported[qmys-ws] | Sour the clear liquid in a large jar for a month |
|---|
The chapter's only vinegar that starts from huangzheng and bran and is pressed like wine on the third day, so it is the liquid, not the whole mash, that sours. The flatbread version instead feeds baked bread into the jar again and again.
The text's own rules are to use a sound jar, to cool the jar with cold water when it heats up (or the vinegar spoils), to skim off the white film that floats on top, and not to pour hot food into newly ripe vinegar [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法, 神酢法 and 燒餅作酢法. In the Wikisource text the divine-vinegar recipe follows the spoiled-wine vinegars without its own heading [qmys-ws].
